Paper wrapped South East Asian Spice Squid

Name: Paper wrapped South East Asian Spice Squid
Yield: 1
Ingredients: 50.0g Sugar; 200.0g Knorr South East Asian Spice Paste 600g; 100.0ml Hua Tiao Chinese wine; 50.0ml Sesame Oil; 10.0pc Whole Squid; 10.0pc Baking Parchment Paper; 100.0g Cucumber, sliced; 50.0g Pea sprout; 5.0g Radish

Paper wrapped South East Asian Spice Squid – - Recipe

Squid, or “sotong” is a seafood favourite among Singaporeans. Give squid a real Asian touch with our South East Asian Spice Paste that promises to really add depth and layers of flavour to the dish.

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Spice Paste

Sugar 50.0 g
Knorr South East Asian Spice Paste 600g 200.0 g
Hua Tiao Chinese wine 100.0 ml
Sesame Oil 50.0 ml

Condiments

Whole Squid 10.0 pc
Baking Parchment Paper 10.0 pc
Cucumber, sliced 100.0 g
Pea sprout 50.0 g

Before Serving

Radish 5.0 g

Asian

Southeast Asian

Fish/Seafood

Main course

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Preparation

Spice Paste
- Mix all ingredients – SEA Spice Paste, hua tiao wine, sugar, sesame oil – to form a paste.
- Set aside.
Condiments
- Remove squid skin, rinse well and drained.
- Cut parchment paper in 20cm x 20cm square.
Before Serving
- Marinate squid with spice paste for 2 hrs.
- Wrap squid with parchment paper and roll tight.
- Heat oil to 160°C and deep fry for 5mins till cook.
- Serve squid with cucumber slices, pea sprout and radish.